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Mushroom-Beef Spaghetti Sauce

“I got the recipe for this sauce in a recipe exchange and wish I could credit the person who gave it to me,” says Meg Fisher of Marietta, Georgia. “My children love it! I added mushrooms, but if you'd like it even chunkier, add some bell pepper and other veggies, too.”
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    12 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (12 ounces) tomato paste
  • 1 can (8 ounces) tomato sauce
  • 1 cup reduced-sodium beef broth
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon brown sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked whole wheat spaghetti
  • Shredded Parmesan cheese, optional

Directions

  • In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker.
  • Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Sprinkle with cheese if desired.
Nutrition Facts
1/2 cup: 115 calories, 3g fat (1g saturated fat), 19mg cholesterol, 493mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat.
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